Chocolate Cream Pie

Holiday baking is in full force in my kitchen. It has become a tradition to bake and decorate cut-out cookies for the holiday season while watching utterly cheesy, although delightful, holiday films. This year produced a trio of cutout flavors—classic sugar cookies, chocolate sugar cookies, and gingerbread cookies. The entire process typically takes place over three days (one to mix up the dough, another to cut-out shapes, and a third to decorate). While continuing the cookie tradition seems like such a good idea in the beginning, after six straight hours of decorating, I'm ready to toss in the pastry bag.

Yet, I persevere. The cookies are not for me. Boxed up and wrapped in ribbon, these cookies are shared with friends, family, and coworkers alike—a gift of holiday cheer.

My grandmother's holiday baking features a smattering of sprinkled, chocolate dotted, and powder sugar dusted cookies, but her standout dessert is a classic chocolate cream pie. For fifty years, the pie has made its appearance at the holidays, right after the food has been eaten and the dinner plates have been cleared. It has grown into a family favorite, beginning with my father's obsession when he was young and gradually capturing the hearts of the rest of the family. Now we argue over who gets the largest slice.

Traditions form the bedrock of holidays. Baking cookies (and eating pie) is one I hold dear. Without dusting the entire kitchen in an immovable layer of flour, the holidays would somehow feel a little less spirited.

Have a happy holiday season, dear friends.

Chocolate Cream Pie is a rich, sweet dessert to be shared. Chocolate pudding is made with whole milk and thickened with egg yolks and cornstarch. A baked pie shell is filled with the pudding and chilled to set. Just before serving, each slice is topped with whipped cream and chocolate shavings. Use your favorite high quality chocolate for best results—the chocolate flavor is bold. This pie is a great choice to serve after dinner with friends and family.

One Year Ago: Swedish Tea Ring
Two Years Ago: Chocolate Sugar Cookies 
Three Years Ago: Peppermint Marshmallows and Sugar Cookies
Four Years Ago: Almond Cardamom Rolls, Red Wine Chocolate Truffles, Gingerbread Cookies, & Candy Cane Cupcakes 
Five Years Ago: Peppermint Pinwheels, Candy Cane Popcorn, & Chocolate Clementine Cupcakes
Six Years Ago: Candy Striped Meringues, Chocolate Truffles, Gingerbread Cheesecake, & Peppermint Ice Cream

Chocolate Cream Pie
Adapted from King Arthur Flour

Yields 9-inch pie

1/2 recipe for double crust pie dough
2 tablespoons butter
9 ounces (255 grams) semisweet chocolate, coarsely chopped*
1 1/4 cups (250 grams) granulated sugar
1/4 cup (28 grams) cornstarch
2 tablespoons cocoa powder
1 teaspoon espresso powder, optional
1/8 teaspoon salt
3 large egg yolks
3 cups (700 mL) whole milk
1 teaspoon vanilla extract
Whipped cream, for topping
Chocolate shavings or curls, for garnish

On a lightly floured surface, roll out pie dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes.

Preheat oven to 400 degrees F (218 degrees C).

Line the crust with foil or parchment paper, and fill it with pie weights or dried beans to prevent the pie crust from changing shape while baking. Bake the crust for 15-20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10-20 minutes, or until golden brown. Allow to cool completely before filling.

For chocolate filling, place the coarsely chopped chocolate and butter in a medium bowl. Set aside.

In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, salt, egg yolks, and 1 cup milk. When the mixture is uniform, whisk in the additional milk and heat over medium heat until it comes to a boil, about 7-10 minutes, stirring frequently. When the mixture reaches a boil, turn the heat to low and whisk continuously for 1-2 minutes, or until the filling is as thick as a pudding and the whisk leaves tracks when stirring. Remove from heat and stir in the vanilla extract. 

Pour filling over chocolate and butter and whisk until uniform. Cover with plastic wrap to prevent a film from forming and chill.

To assemble, place chocolate filling in baked pie crust and smooth the top. Chill until ready to serve. Top with whipped cream and chocolate curls.

*For best results, use high quality chocolate.

Blueberry Plum Pie

After many summers of moving and extended travel, my feet are staying (mostly) in one place this year. As a result, I was able to sign up for a summer CSA (community supported agriculture) share, after contemplating one for several years. CSAs are a way for consumers to buy locally grown produce directly from a farmer by purchasing "shares" of the harvest at the beginning of the season. The goal for the CSA was to introduce and teach me to cook regional and seasonal produce (or, more honestly, push me to learn how to cook in general). Each week, I pick up my CSA produce box from the local farmer's market. The contents are usually a surprise, containing whatever was ready to harvest from the farm the evening before.

Back in June, I marveled over the tender asparagus and fought my boyfriend for the soft, buttery lettuce (the  best of my entire life) from the first box. Midway through the summer, the CSA has consisted of just as many unfamiliar vegetables as those I recognize. I have learned how to roast turnips with potatoes, slice bok choy for stir fry, hide endless amounts of summer squash in tomato sauce, and embrace an unexpected love for kohlrabi.

Out of necessity, I started keeping a written tally of what needs to be eaten on the refrigerator door. At least I can finally say that I actually do eat my vegetables. 

At the farmer's market last week, I picked up 6 pints of blueberry "seconds" in addition to the CSA. Though many of the "seconds" were battered and broken, I sorted and gathered together enough blueberries for a pie. Since a handful of plums were already sitting on the kitchen counter, it seemed an opportune moment to pair these fruits together. I covered the fruit in pastry and let it bubble and sing in the oven.

After my first bite, I have nothing but praise for this dreamy flavor combination. Blueberries and plums are a  tour de force. 

Blueberry Plum Pie is a fruit-focused pastry with a burst of flavor. Fresh blueberries and sliced plums come together in a lattice-topped pie. A teaspoon of cinnamon is added to give the fruit a subtle warmth, which adds to the overall profile. Serve warm or chilled with a side of vanilla ice cream and a friend. 

One Year Ago: Olive Oil Pound Cake
Two Years Ago: Paris Holiday and Provence & the French Riviera
Three Years Ago: Cookie Dough Cake & Blueberry Braided Bread
Four Years Ago: Blackberry Coffee Cake, Dark & Stormy, Blueberry Cream Cheese Cupcakes, & S'mores Pancakes
Five Years Ago: Oregon Coast, Banana Cake, S'mores Pie, & Grilled Honeyed Apricots
Six Years Ago: Roasted Cherry Coconut Ice Cream

Blueberry Plum Pie

Yields 9-inch pie

1 double crust pie dough recipe
1 pound (450 grams) plums, pitted and sliced
1 pound (450 grams) fresh blueberries
1 cup (200 grams) granulated sugar
1/2 cup (60 grams) all-purpose flour
1 teaspoon cinnamon
2 tablespoons lemon juice
Egg wash (1 large egg + 1 tablespoon water, whisked), for brushing
Granulated sugar, for sprinkling

Preheat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, gently stir together the sliced plums, blueberries, sugar, flour, cinnamon, and lemon juice until the berries are evenly coated. Set aside.

Form the pie dough into a disk and divide it into a 60/40 ratio (if using store-bought crust, do not worry about this step). On a lightly floured surface, roll out the larger section of dough into a 14-inch round circle. Carefully transfer it to a 9-inch pie pan and trim the excess pie dough to create a 1-inch overhang. Tuck the dough overhang under itself so it is even with the pie dish. Fill the pie crust with the berry mixture.

On a lightly floured surface, roll out the smaller section of pie dough. Using a pizza cutter and a ruler, cut out 3/4-inch wide strips of dough. Layer the strips over the top of the pie in a decorative fashion and trim so they are even with the edge of the pie pan. Using a fork, press down along the edge to seal the bottom and top layer together.

Using a pastry brush, brush the top of the pie crust with egg wash and sprinkle granulated sugar over the pie crust. Bake the pie for 15 minutes at 425 degrees F (220 degrees C). Then, lower the oven temperature to 375 degrees F (190 degrees C). If necessary, cover the edges of the pie crust with aluminum foil to prevent further browning. Bake an additional 50-65 minutes, or until the lattice and crust are evenly browned. 

For perfect slices, cool for at least 3-5 hours (or overnight). Serve with whipped cream or ice cream, if desired.

Caramel Apple Crumble Pie

The days have been blurring together, an amalgam of daily commutes, hastily pieced together dinners, and the bright glow of the television screen. Each day feels the same in color and energy as the one that came before it. This routine, exciting once, grows monotonous. While the familiarity may be comfortable, the pattern feels stagnant and tired.

After weeks of this repetition, I needed variety, a fresh feeling and a new experience. So I took it upon myself to make a change. I joined a hot yoga studio. I signed up for glass blowing classes. I announced to my boyfriend that we were going to go for a walk.

Sometimes I forget I have the power to change my everyday. 

Baking is one of the activities I do to keep life interesting. As a recipe developer, I rarely come back to the same recipes once they are complete, trying to invent new takes on old favorites instead. The dessert table becomes an ever evolving area of flavors and textures. This Caramel Apple Crumble Pie was born from a combination of two of my favorite fall desserts: apple crisp and apple pie. 

While there will be a few failures now and then, when the recipe comes together as easily as this recipe did, it turns out right.

Caramel Apple Crumble Pie brings together spiced apples, flaky pastry, and a crisp oatmeal crumble. Drizzled in warm caramel, the dessert becomes a play on autumn flavors and textures. Serve with vanilla ice cream and enjoy alongside friends and family.

One Year Ago: Maple Syrup Cake with Toasted Almonds
Two Years Ago: Butternut Squash Biscuits, Apple Crisp, and Pumpkin Spiced Doughnuts
Three Years Ago: Pear Crisp, Pumpkin Rolls, Butternut Squash Cake, and Filled Molasses Cookies
Four Years Ago: Applesauce, Caramel Apple Cider, Honey Cinnamon Chickpeas, and Caramel Apple Tart
Five Years Ago: Apple Chips, Apple Cider, Ginger Pear Cake, Fig & Balsamic Jam, and Pumpkin Oatmeal

Caramel Apple Crumble Pie

Yields 8-10 servings

Apple Pie Filling
Single Pie Crust Recipe, chilled
3 lbs (1.4 kg) apples, peeled, cored, & sliced
1 tablespoon lemon juice
1/2 cup (100 grams) brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon boiled cider (optional)

Crumble Topping
1/4 cup (57 grams) butter, room temperature
1/3 cup (66 grams) brown sugar
2/3 cup (60 grams) old fashioned oats
1/3 cup (40 grams) all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Milk, for brushing
1/2 cup (280 grams) caramel sauce*

Preheat oven to 375 degrees F (190 degrees C).

For the apple filling, in a medium bowl, coat the apple slices with lemon juice to prevent browning. Add the brown sugar, flour, spices, salt and boiled cider and toss over the apples until they are evenly coated. Set aside.

For the crumble topping, beat together the butter and brown sugar until light. Stir in the oats, flour, spices, and salt until uniform. Set aside.

On a lightly floured surface, roll out the pie dough round into a 12-inch circle. Place the round into a 9-inch pie plate (or tart pan), folding the edges under and pressing into a decorative pattern. Place the prepared apples into the pie round, mounding them in the center. Break off small pieces of the crumble topping and sprinkle uniformly over the top.

Brush the exposed edges of the pie dough with milk to help them brown. Bake for 55-60 minutes, or until the crumble and crust are golden brown. If the edges begin to darken too quickly, cover with aluminum foil to prevent additional browning.

Cool the pie for at least 3 hours before slicing to allow the juices to set. Drizzle each slice with 1-2 tablespoons of warm caramel sauce before serving.

*To create a vegan version of the pie, use a dairy-free margarine for the butter in the crust and crumble (I prefer Earth Balance Vegan Butter), almond or soy milk for brushing, and a recipe for vegan caramel sauce.